5 Reviews

Very easy recipe - and good, too. I halved the recipe and used four boneless chicken breasts. I cut the cooking time down to 15 minutes and it came out perfectly!! Thanks for sharing.

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Cheri-Beri August 21, 2008

The photo shows carrot, but the recipe does not include this among the ingredients. The recipe directions call for releasing the pressure by running the pressurized cooker under cold water. Don't. You could damage the pot, and the safety systems built into the cooker could malfunction. I understand this recipe was written a few years ago, but it really should be edited.

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Chas J. January 10, 2016

great recipe. a little salty, but one we will make again. thank you

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melissadecanio October 22, 2009

really tasty! my sister doesn't like adobo (yes, she's full filipino), and yet she loves this recipe!

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jphlippin July 29, 2009

Sorry to say I don't have a pressure cooker and didn't notice til after adoption that it called for one. I did modify the recipe slighty for my taste. I used chicken stock instead of water, skipped the sherry and the molasses as I thought it might make the chicken too sweet for DH. I added some acid and vinegar and marinated all day then cooked stove top with carrots and the onions in the mix. I'm leaving4 stars because I did make changes to the recipe (not for the lack of pressure cooker) but I really feel it was missing the traditional adobo ingridents. Primarily VinegarThanks. Made for PAC Spring 09.

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Jamilahs_Kitchen May 05, 2009
Chicken Adobo